Instructions: Rinse cranberries and place in large heavy-bottomed saucepan with apples and water; bring to a boil. Stir in sugar. Reduce heat to medium and cook until cranberries have burst and mixture has begun to thicken, about 20 minutes. Remove from heat and serve at room temperature.

NOTES : Grilled chicken breast and roasted new potatoes are perfect companions to this full-flavored sauce, which can also be used in place or jams or jellies and served with toast or swirled into plain yogurt. Will keep for up to 1 week in refrigerator.

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